Before I start, in case you are wondering, the traditional huat kueh (Hokkien translate for Chinese steamed rice flour cake), symbolizes luck and prosperity. They are often used as a religious offering by some Chinese cultures.This marks my 3rd Huat Kueh creation. You must be thinking why am I incorporating Western culture into these humbled Asian steamed cakes. The reasons are very simple tho. 1stly, I do not eat cakes and if I have to eat cakes, it has to be suited to my tastebuds, which is dense, moist and rich. My way or no way. So, when I discovered how to make these steamed cakes or huat kueh, I began fusing all different kinda flavors inside my head. This is how these flavors were created.This is called red velvet, but they didn't turn out bright red in color. I used natural organic beetroot juice to make this huat kueh with no added food coloring. Perhaps that's why the color is pretty dale. Anyway, traditionally, huat kueh is very chewy and airy, I added oil and increased the amount of liquid to make it dense and rich. Which brings us to point #2. The main reason why I adore this huat kueh is they always come out differently. Unlike those cupcakes which look generic.I was thinking, why not show these steamed cakes, which I adore, to the world. In order to do that, I have to incorporate flavors that are well known and familiar. I had already created a Pandan-Kaya and Blackforest versions. So, expect a lot more huat kueh creations to come in the future.

Inherited from my grandma. Mom makes it for us once in a while. When we were kids, we thought that it was how flan should taste like, hahaha.

Outdoors I wrap aluminium foil around a piece of bamboo, and make this over a campfire. The ingredients are simple, so please give it a try when you go camping too.You can vary this by adding raisins or sesame seeds or cooked adzuki beans and so on to the batter; or try adding matcha tea powder, cocoa, or milk tea flavor. For 3 to 4 servings. Recipe by Kanon mama ('-'*)

My kids love custard pudding and this is the normal flavored standard recipe that I always make for them.Don't let the egg bubble when you mix it. If air gets into the egg, it will expand while cooking. Please strain the mixture with a strainer with as tiny holes as possible. This makes it smooth. Use a paper towel to take the bubbles off the surface (For a pretty display) Since this is for kids, I didn't add alcohol, but you can add a little bit of rum for an adult flavor.You can use store-bought caramel sauce or make it however you would like. Recipe by nao-mi

Klepon is one of market munchies, famous in Indonesia and neighboring countries (Malaysia, Singapore, Brunei). When I was growing up, some also call this onde-onde, even though most people living in Java island would associate onde-onde with another type of snack/dessert. Taste-wise, it is like mochi, with liquid palm sugar inside. Needless to say, you have to be careful when eating klepon since you can stain your clothes if you squirt the palm sugar. I cut the palm sugar carefully so not all will melt inside the klepon. If you want a more authentic taste, boil the klepon 2-3 minutes more after it floats to have a liquid filling.This recipe yields 15-20 klepons, depending on how big/small you form the balls. There are some leftover palm sugar from this recipe, so I used it for my coffee. Yumyum!

I've made this pudding since my children were small.They also taste good hot, like how they're eaten in Hong Kong. (My kids like to eat them like this.)The amount of heat that passes through to the pudding containers varies, so the steaming time will also change. If using aluminum containers, the time will be shorter. If using porcelain, the time will be longer. But anyway, just steam on low heat and make sure they don't move, and you will get a soft, jiggly custard pudding. For 6-8 pudding cups. Recipe by Kurinika kitchen

The sweet creamy topping and slightly burnt edges make this delectable!A whole tray of this goes for $50.Think of this as a Filipino tres leches cake.

This is the standard pudding in our house.Once the caramel starts change colour, it will darken very quickly, so keep an eye on it from 3 minutes onwards. It becomes very hot, so mind you don't burn yourself. Use a metal spoon to stir. If you are using glass or ceramic cups, bake for a little longer. Recipe by Chiisai coffee no ki

My father loved it with tea